Hyatt chefs toss up special salads for summer

The menu, available from Monday to Saturday, has an extensive variety of dishes available for each palate as fresh ingredients adds to its charm.

As the summer heat has its most disastrous effect on one’s appetite, salads become an absolute necessity and one’s sheer delight. The Summer Special has a wide range of salads for both vegetarians and non-vegetarians. 

The ‘California Salad’, being referred to as ‘Californication’ by Chef Abhishek Singh, brings California to the plate. All the ingredients, including chicken, strawberry, pineapple and others, are imported from California. The freshness of the ingredients and the juiciness of the fruits topped with some basic spices is quite energizing. 

‘The Duck Liver salad’ would be a treat for non-vegetarians. The creamy and earthy texture of the duck liver along with the sweet and crunchy apples create a blast of flavours. One of the most striking salads in the menu is the ‘Balsamic marinated vegetables’. Despite its simple taste, its presentation is elegant, as the rolled up zucchini dressed in balsamic vinegar, is beautiful to look at. The most prominent addition to the lavish buffet is the ‘ham and Cheese’ counter where all the required items are laid out for gourmets to attack on. With all the ingredients at bay, one could prepare the dish according to their personal taste and flavour requirement.

The menu has the three most famous tikkas, namely ‘Paneer tikka’, ‘Chicken tikka’ and ‘Fish tikka’. While the ‘Paneer tikka’ felt soft and had apt spices, the ‘Chicken tikka’ was roasted to perfection. Only the ‘fish tikka’ could have been better had it been lightly roasted. 

The most exciting part of a meal comes at last. Rightly said, last but not the least, desserts are everyone’s dream. The Hyatt Café Summer Special had all sorts of desserts from Indian sweets like Gulab Jamun and Rasgulla to ‘Apple berry tart’ and Chocolate and mango swiss rolls. The Gulab Jamun would melt in the mouth, with the first bite allowing a burst of the right amount of sweetness. The ‘Banana Split’ had vanilla and butterscotch ice cream on top of the banana pieces. While the ice creams felt heavenly, the banana felt a little sour.

The Summer Special menu is truly special as its comprehensive incorporation of various salads fulfills the job of letting one forget the heat outside and enjoy the coolness that meets the mouth.